China Lee Buffet

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Ice machine located behind sushi bar area with mold like substance.

Basic – Bowl or other container with no handle used to dispense food

Bowls no handle inside multiple food containers, Manager removed all. Corrected On-Site

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Reach-in cooler at the server station, observed employee opened container of yogurt above drinks, Manager discarded. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

At the cook line entrance (right side), observed employee pursed and jacket stored above gelatin bags, Manager moved. Corrected On-Site

Basic – Food stored on floor

At the cook line, oil jugs on floor, also in walk-in cooler and walk-in freezer multiple cases and containers on floor under shelves, manager moved some. Corrective Action Taken

Basic – In-use knife/knives stored in cracks between pieces of equipment

At the cook line, observed three knives stored between reach-in coolers, manager moved to sink. Corrected On-Site

Basic – In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container

At the cook line, observed rice spoon handle in direct contact with the food, manager removed the spoon. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

All Reach-in coolers gaskets soiled.

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers

Multiple employee drinks above food prep area at the kitchen and storage area, manager discarded all. Corrected On-Site

Basic – Wiping cloth sanitizing solution stored on the floor

At the cook line and server areas, sanitizer buckets stored on floor, Manager moved and stored properly. Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

At the dish machine area, observed container with white substance not labeled, manager discarded. Corrected On-Site

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

At the cook line, observed male employee cutting and handling Cold cooked chicken with bare hands, also observed another male employee cutting and touching cucumbers with bare hands. Inspector addressed situation, employees stopped, washed their hands and started using gloves. Corrected On-Site

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired

Thermal dish machine, rinsed and washed and pre washed temperatures below 160F. Manager set up another triple sink. Corrective Action Taken

High Priority – Nonfood-grade bags used in direct contact with food

At the hibachi area, observed vegetables in direct contact with a thank you bag.

High Priority – Operating with an expired Division of Hotels and Restaurants license

June 1, 2023

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Reach-in cooler at the cook line, observed raw chicken container above vegetables, also in walk-in cooler, observed raw shrimp stored above cut onions

At the hibachi area, observed raw beef stored above raw shrimp, employee fixed. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

At the cook line, raw shell eggs no time marked, also at the hibachi area no time marked for any Cold and hot items, per manager all items placed at 10:45-11:00 and don't last more than 2-3hrs. Manager was able to explain the procedure when food is on time. Manager added time and filled out the form. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Inspector provided a digital copy, Manager printed and posted. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Handwash sink located at the right side of the cook line entrance blocked by a cart, manager moved the cart. Also, observed female employee rinsing towels in sink. Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate – No soap provided at handwash sink

Handwash sink at the end of the cook line, no soap, also no paper towels near ice machine sink, Manager placed paper towels and soap. Corrected On-Site

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

No documents available, inspector provided a digital copy.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

All food in walk-in coolers and cook line without a date, per manager all items were cooked between 07/11-13/23.

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Handwash sink near office area, no hot water available due to plumbing in disrepair